Gluten-free low-carb crisp bread

16. 2. 2016

Let me share my current obsession with you:homemade crisp bread!! You can make this low-carb bread substitute so quickly and easily that I’m sure you’ll love it just as much as I do. I didn’t measure the ingredients very carefully, but I’ll just give you approximate measures. Bear in mind that you can add anything, just as long as you include flaxseed because it functions as the binding agent.

Prepare all the ingredients and put them in a big bowl. I decided to grind a half amount of flaxseed and sunflower seeds to make the crackers thinner. Add salt and gradually add 5 dcl water while mixing the batter. Let it rest for around 15 minutes and preheat oven to 160 °C in the meantime (I used ventilation mode).

Take two baking trays and cover them with parchment paper. Spread the batter evenly on both trays using a spatula (app. 0,5 cm thin) and run through with a knife to make squares. Put both trays in the oven for 35 minutes, then swap the trays and leave them in for another 35 minutes (around 70 minutes in total). They should be slightly golden and completely dry. After you take them out, leave them to cool slightly and break them into pieces.

You can add any other seeds or herbs to the batter, I decided to include sun-dried tomatoes to add a hint of Mediterranean taste. I’ll probably add some nutritional yeast the next time for a Parmesan-like flavor, cannot wait! As I said, these crisp breads can easily substitute ordinary bread or less healthy snacks (even crisps!!). I managed to eat these two trays almost by myself in less than three weeks and my cravings for food were much lower (because of almost no influence on blood sugar, that is). I love them!

If you decide to make them, please let me know how they turn out! Take care ♥